Carpaccio

Ingredients

  • 16 oz beef fillet
  • 1 and 1/2 tbs extra virgin olive oil
  • arugula leaves, torn
  • 1/4 cup Parmesan cheese
  • black olives, cut into slivers
  • Remove all the visible fat and sinew from the beef, then freeze for 1-2 hours, until firm but not solid. This makes the meat easier to slice thinly.
  • Cut paper thin slices of beef with a sharp knife.
  • Arrange on a serving platter and allow to return to room temperature.
  • Just before serving, drizzle with oil, then with a scatter of arugula, olives and Parmesan.

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